My intent was to make turkey teriyaki meatballs over cauliflower rice. When that didn’t look like it was going to work out, I decided to scrap the meatballs and instead saute my turkey mess. Instead of serving it over cauliflower rice (that I would need to cook separately), I layered the riced cauliflower on top of my cooked turkey mixture and baked until heated through. Healthy, quick, one pot, and kids enjoyed it…Win!
This gluten free/paleo two pot dish can be made in under 30 min and the actual cooking time goes very quickly if you prep/chop up all of your ingredients prior to starting.
Note: the chorizo will add a little kick to the dish and may be too spicy for little ones.
These “fritters” are very versatile and can easily be made in the oven instead of the frying pan so you can save your oil for another use. Occasionally I add other shredded veggies such as zucchini or broccoli.
This is my kids’ most requested item and it’s great for weeknights. Most kids love Mac & Cheese and would eat it every day if they could. Would that be the healthiest idea? Probably not. To make myself feel less guilty about giving in to their wish, I decided to add a head of cauliflower into every batch of Mac & Cheese I make. When they were little and didn’t eat all of their veggies that great, I used to puree the cauliflower before adding it to the mix but thankfully that is no longer necessary and it saves me time to just boil the cut up cauliflower at the same time as the pasta.
Cauliflower Mac & Cheese
Total time: 20 Minutes
- 1 Head cauliflower, chopped into small/medium size florettes (plan to chop this the night before if short on time) – You can boil/puree this in advance as well
- 1 lb favorite pasta (elbows, shells etc)
- 3 T butter
- 3 T flour
- 2 c milk (skim is what I use but does take longer to thicken)
- Salt and pepper to taste
- Dash of nutmeg
- 2 C extra sharp cheddar (freshly shredded/cubed preferred / pre shredded to save on time)